Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes

Area of Science:

• Food Science
• Materials Science
• Supramolecular Chemistry

Background:

• Linalool is a key aroma compound in food, but its volatility limits its application.
• Cyclodextrins (CDs) are known for their ability to encapsulate guest molecules, offering a solution for stabilizing volatile compounds.

Purpose of the Study:

• To create stable linalool-cyclodextrin (CDs) solid complexes for the food industry.
• To optimize CD type, pH, and encapsulation methods for maximum linalool inclusion.

Main Methods:

• Investigated linalool complexation with various CDs at different pH values.
• Utilized hydroxypropyl-β-cyclodextrin (HP-β-CDs) and optimized conditions (neutral pH).
• Produced solid complexes using ultrasound/microwave irradiation and spray drying, followed by characterization (NMR, DSC, TGA, FTIR, molecular modeling).

Main Results:

• HP-β-CDs demonstrated significant complexation efficacy (6.788) and a high association constant (K_C = 921 ± 21 L mol^-1) for linalool at neutral pH.
• Ultrasound and microwave irradiation effectively produced solid linalool-HP-β-CD complexes.
• Characterization techniques confirmed the inclusion of linalool within the HP-β-CD hydrophobic cavity.

Conclusions:

• Solid inclusion complexes of linalool with HP-β-CDs were successfully prepared.
• The developed complexes offer a promising strategy for incorporating linalool into food products, improving its stability and bioavailability.